Heat the garlic infused olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and green parts of the spring onions and cook for 5 minutes or until they start to soften.
Add spices and cook an additional minute
Pour the can of tomatoes into the pan and break down the tomatoes using a large spoon. Season with salt and pepper.
Stir them all in and reduce your heat to a simmer (no lid) for around 10-15 minutes or until the mixture has thickened up.
Crumble in half of the feta cheese and stir again. Allow to cook for a few minutes.
Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
Remove from the heat. Finish with a sprinkling of fresh parsley and some crumbled feta cheese.